Is it wrong to eat Chocolate Truffle cupcake for breakfast?......
well.....I just couldn't resist when I'm surrounded by them! Over the last couple of days I've baked and iced dozens of cute Valentine Chocolate Truffle cupcakes - chocolate heaven, seeing them all lined up neatly, ready to be boxed and delivered in time for Valentine's Day.
I always love delivering the cupcakes.....to see the smile on people's faces, but delivering the Valentine ones has been especially enjoyable. I've dropped them off with an air of planned subterfuge, and have shared the sense of excited anticipation as I've handed over the gift boxes filled with decadent chocolate treats, knowing that they will later be presented to unsuspecting loved ones!
So,...... with all these chocolate truffle cupcakes in production I found myself left with surplus Pink Velvet cupcakes . and lots of egg-whites that needed using up, and.....the obvious solution was Pink Cloud cupcakes!! Moist fluffy raspberry vanilla sponge, topped with clouds of the pinkest marshmallow meringue frosting
......and these little fluffy pillows of delicate pink raspberry marshmallow using this marshmallow recipe from James Martin.....I'm a sucker for anything pink and edible, especially when it's so pretty!
These are soooooo good. I couldn't wait for them to cool, and had to have one while it was still warm from the oven. It was chocolate heaven, soft, fudgy, and dense in the middle, and what's even better - they don't contain any wheat so they're gluten-free, a perfect indulgence, so that even those chocolate lovers with a wheat intolerance don't have to miss out, or compromise on chocolatey bliss!
......and these little fluffy pillows of delicate pink raspberry marshmallow using this marshmallow recipe from James Martin.....I'm a sucker for anything pink and edible, especially when it's so pretty!
Coincidentally, I'd also come across this recipe for Chocolate Puddle Cookies the other day on one of my favourite blog sites while looking for some healthy dinner ideas - honestly! (it's amazing how easily distracted I become with chocolate) It was a perfect coming together of serendipitous circumstances; a recipe for fudgy chocolatiness, and spare egg-whites.....
These are soooooo good. I couldn't wait for them to cool, and had to have one while it was still warm from the oven. It was chocolate heaven, soft, fudgy, and dense in the middle, and what's even better - they don't contain any wheat so they're gluten-free, a perfect indulgence, so that even those chocolate lovers with a wheat intolerance don't have to miss out, or compromise on chocolatey bliss! 
